International Dairy Journal 2019 DOI: 10.1016/j.idairyj.2019.07.002 View full text
|
|
Share
Laura T. O'Donoghue, Md Kamrul Haque, Deirdre Kennedy, Fathima R. Laffir, Sean A. Hogan, James A. O'Mahony, Eoin G. Murphy

Abstract: The compositional and physicochemical properties of different whey permeate (WPP), demineralised whey (DWP) and skim milk powder (SMP) size fractions were investigated. Bulk composition of WPP and DWP was significantly (P < 0.05) influenced by powder particle size; smaller particles had higher protein and lower lactose contents. Microscopic observations showed that WPP and DWP contained both larger lactose crystals and smaller amorphous particles. Bulk composition of SMP did not vary with particle size. Surfac…

expand abstract